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Air Fryer Bang Bang Chicken
This Air Fryer Bang Bang Chicken combines crispy panko-coated chicken with a creamy sweet and spicy sauce. Thanks to the air fryer, you get all the crunch of the classic version without the hassle of deep-frying.
Ingredients
Instructions
- Step 1
Remove any tendons from the chicken, if needed, and cut it into 1½- to 2-inch (4 to 5 cm) cubes. In a large bowl, whisk together the egg, buttermilk, flour, cornstarch, and chili powder until smooth. Season generously with salt and black pepper.
- Step 2
Add the chicken to the batter and stir until every piece is evenly coated. Let it marinate for 5 to 10 minutes.
- Step 3
Place the panko breadcrumbs in a shallow bowl and season generously with salt and black pepper. Meanwhile, preheat the air fryer to 450°F (230°C). Coat each piece of chicken in the panko, pressing gently so the breadcrumbs adhere well, then transfer the coated chicken to a plate or cutting board.
- Step 4
Lightly grease the air fryer basket with cooking spray or a little oil. Arrange the chicken pieces in a single layer, leaving a little space between them. Cook in batches if necessary.
- Step 5
Air fry at 450°F (230°C) for about 7 minutes, or until the coating is golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C). Repeat with the remaining chicken.
- Step 6
Meanwhile, whisk together the mayonnaise, sriracha, and sweet chili sauce until smooth.
- Step 7
Drizzle the sauce over the crispy chicken or serve it on the side as a dip. Serve immediately.
Per serving
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